SQUID OF PAIN
SPICY SQUID AND THAI BASILIC
This dish is all about simplicity and using fresh
powerful ingredients that are packed with amazing
flavours. As much as I enjoy eating fried squid or
calamari*, I think there’s so much more ways to cook
this amazing product then to just throw in a flour and
drop it directly in the big fat fryer. Even though squid
can have the reputation of being tough and chewy,
it’s really only a matter of how you decide to prepare
and/or cook it. Don’t be afraid to get your hands
dirty, there’s nothing like the fresh stuff. You want to
stay away from the frozen oversize calamari rings,
those are actually only good for the fryer!
*Squid is cheaper and tougher;
calamari is more tender and expensive.
2 Whole squids
2 Tablespoons of canola oil
3 Bird’s eye chilis
2 Tablespoon of chili paste
1 Tablespoon of fish sauce
1 Bundle of Thai basil
Juice of ½ a lime
30 mg Cannacoco
Peel the skin off the squid, separate
the head from the body and remove
anything from inside the tube (body).
Make sure to remove the squid’s mouth
by pinching with your fingers, it’s located
at the base of the tentacles and it looks
like a tiny bird beak. Rinse under cold
water and dry with a paper towel.
Cut the heads in half or keep whole.
Slice the tubes into ½ inches wide rings.
Set a frying pan or a wok on high heat.
Add the canola oil, the bird’s eye chilis,
the chili paste and the squid to the
hot pan or wok.
Sautee for 2-3 minutes and add
the lime juice and the fish sauce.
Off the heat, add the Cannacoco and
the Thai basil to the pan and emulsify
the oil by swirling the pan around until
you get a sauce consistency.
(Shouldn’t be a thick sauce)
Plate in large bowl and garnish with fresh
Thai basil and a lime wedge.
Serve with white rice.